Chef Geoff Rhode is developing recipes for Jazzmen Rice, , including this fantastic one for rice pudding. The jasmine-type rice is so fragrant that no other flavoring is needed, but options are given if you choose to flavor it.

Makes about 10 half-cup servings

8 cups 2-percent milk

3/4 cup granulated sugar

1 cup uncooked Jazzmen aromatic rice

1/4 teaspoon sea salt

Heat the milk, sugar and salt over low heat in a heavy 6-quart saucepan. Slowly heat the mixture to a bare simmer. Do not boil the milk.

Stir in the rice and cook for about 45 minutes, stirring frequently with a wooden spoon so the rice does not stick. As the rice cooks, the milk will become very creamy and the rice tender.

Spoon the cooked rice pudding into individual custard cups and refrigerate. Once cooled, cover each with plastic wrap.

Rhode notes that the aromatic rice needs no additional flavorings, but he gives options:

Vanilla: Split a vanilla bean in half lengthwise and scrape out the tiny black seeds. Add them and the pod to the simmering milk before adding the rice. Remove the pod before spooning the pudding into the cups. Or add 1/2 teaspoon vanilla extract in the last 5 minutes of cooking.

Lemon: Add zest of 1 lemon in the last 5 minutes of cooking.

Orange: Add 2 teaspoons orange flower water in the last 5 minutes of cooking.